Greek cuisine · Vegetable Dishes

Stuffed Zucchini Avgolemono

Hollowed-out zucchini stuffed with rice and herbs, cooked in broth and coated with a foamy egg-lemon sauce.

Ingredients · for 4 servings

• 8 small zucchini
• 150 g round-grain rice
• 2 onions
• 1 bunch dill
• 1/2 bunch mint
• 100 ml olive oil
• 3 eggs
• 2 lemons
• 1 tbsp cornstarch
• Salt, pepper

Instructions

1. Cut the zucchini flat at one end and hollow out with an apple corer or narrow spoon, leaving a 5 mm thick wall; finely chop the scooped-out flesh.
2. Finely dice the onions and sauté in 80 ml olive oil 6 min. until glassy, add the chopped flesh and fry along 5 min., until the liquid has evaporated.
3. Stir in the washed rice, the chopped dill and mint, salt and pepper generously and let the mixture cool – it should only be loosely packed into the zucchini, as the rice will still swell.
4. Fill the zucchini two-thirds full, place tightly side by side in a wide pot, pour in 600 ml hot water and the remaining olive oil and weigh down with a plate.
5. Cover and cook over low heat 35–40 min., until the rice is tender, then lift out the zucchini and reduce the broth to about 400 ml.
6. Whisk the eggs with the juice of both lemons and the cornstarch until foamy, stir in the hot broth drop by drop, return everything to the pot and bind over lowest heat 3 min. while stirring, without letting it boil; pour over the zucchini and serve at once.